Cook - Line Just Breakfast - Bally's Corporation

• Prepares all food items properly in accordance with printed orders and plating instructions, avoids waste in preparation.
• Portions and prepares food items such as salads, appetizers, soups, desserts, and deli items in accordance with our standard recipes. Performs basic prep cooking such as baking, frying, sauting and steaming associated with food prep.Must be able to broil, roast, and make sauces, marinades and dressings
• Follows set procedures in cooking, keeping equipment and area in a clean and orderly condition in accordance

with the production checklist, including supplies.

• Makes sure foods are properly stocked.
• Carries a calibrated thermometer to check prepared food for proper and safe temperature.
• Maintains sanitation buckets with proper ratio of bleach to water.
• Uses protective gloves when preparing food.
• Follows the instructions of your supervisor.
• Handles pressure during peak hours.
• Provides exceptional customer service.
• Works safely, following all established safety rules and regulations.
• Communicates effectively with co-workers, supervisors, and guests.
• Follows all relevant policies and procedures.
• Must comply with the company's recycling program standards.
• Efficiently works with materials and/or resources being aware of and minimizing costs and expenses.
• Always keeps workstation clean during service time. Disinfects and sanitizes cutting boards and worktables. Understand food temperature danger zone.
• Check pars of food products. Stays focused and is conscious about food presentation and consistency. .
• Juggle multi-tasks, multiple projects and/or people.
• Keep focused on the customer perspective.
• Communicate effectively on all levels.
• Report problems with machinery and complaints to Chef Manager.
• Create and maintain a sense of urgency.

• Performs other duties as assigned.

• Must possess high school diploma, GED or equivalent work experience.
• Must possess good communication skills.
• Must be able to read and review documents.
• Must be able to report to work on time as scheduled.
• Must be able to work weekends, holidays and nights as needed.
• Must be able to successfully pass a background check.
• Must present an overall professional appearance and report to work in appropriate attire.
• Must be able to speak, read and write English

Accountable to:Lead Line Cook, Sous Chefs, Chef Manager

Accountable for:N/A

These are physical and mental requirements of the position as it is typically performed.Inability to meet one or more of these physical or mental requirements will not automatically disqualify a candidate or employee from the position.Upon request for a reasonable accommodation, the Company will review for reasonableness, depending on the requirement, the essential functions to which it relates, and the proposed accommodation.

X

Seeing

X

Pull (100pounds)

X

Bend

X

Color Perception

Climb, Ascend/Descend (Stairs, Ladders)

X

Stoop /Kneel /Crouch

X

Hearing / Listening

X

Lift(50pounds)

X

Taste

X

Clear Speech / Talking

X

Carry (50pounds)

X

Smell

X

Touching

Drive (local / long distance)

Repetitive Motion

X

Dexterity /Hand

Walk for Extended Periods

Run

X

Dexterity /Fingers

X

Stand for Extended Periods

X

Reach (Above Shoulder)

X

Push (100pounds)

X

Sit for Extended Periods

Other:

X

Reading - Simple

X

Writing - Simple

Advanced Math Skills

Reading - Complex

Writing - Complex

Analysis / Comprehension

Clerical

X

Basic Math Skills

Judgment / Decision Making

X

Shift Work

Outside

Pressurized Equipment

X

Works Alone

X

Extreme Heat

Moving Objects

X

Works with Others

X

Extreme Cold

High Places

X

Verbal Contact with Others

Extreme Noise

X

Fumes / Odors

X

Face-to-Face Contact

Mechanical Equipment

Hazardous Materials

X

Inside

Electrical Equipment

Dirt / Dust

The above statements are intended to describe the general nature and level of work being performed by employees assigned to this classification.They are not intended to be construed as an exhaustive list of all responsibilities, duties and/or skills required of all personnel so classified.